Fluffy Honey Butter Rolls
Fluffy Honey Butter Rolls
Ingredients
For the Dough (with sourdough starter)
- 690 g all purpose flour
- 245 g water, warm if house is cold
- 300 g sourdough starter or discard
- 18 g instant yeast
- 2 large eggs
- 105 g honey, or granulated sugar
- 56 g salted butter, softened
- 2 1/2 teaspoons salt
For the Dough (without sourdough starter)
- 840 g all purpose flour
- 395 g water, warm if house is cold
- 18 g instant yeast
- 2 large eggs
- 105 g honey, or granulated sugar
- 56 g salted butter, softened
- 2 1/2 teaspoons salt
For the Egg Wash
- 1 egg
- 1 tablespoon milk or cream
For Finishing
- 1 teaspoon coarse sea salt, as needed
- 1/2 stick butter, for brushing hot rolls
Instructions
- 1
In the bowl of a stand mixer, combine all dough ingredients (flour, water, sourdough starter/discard or additional flour/water if not using sourdough, instant yeast, eggs, honey, and salt), reserving the softened butter for later. Mix on low speed for 1 to 2 minutes until all the flour is absorbed and a shaggy dough forms.
⏱️ 2 min
- 2
Increase the mixer speed to high or medium-high and continue mixing for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test (a small piece of dough can be stretched thin enough to see light through without tearing).
⏱️ 10 min
- 3
Add the softened butter to the dough and mix for a few more minutes until it is fully combined and incorporated. The dough should be smooth, strong, and slightly shiny.
⏱️ 3 min
- 4
Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until it has nearly doubled in size, which will take approximately 1 to 2 hours. If your house is cold, this may take longer.
⏱️ 90 min
- 5
Lightly flour a clean work surface. Gently turn the risen dough out onto the floured surface. Divide the dough into 15 to 24 equal portions, depending on your desired roll size. For large rolls, aim for approximately 100 grams each; for standard-sized rolls, aim for about 65 grams each.
⏱️ 10 min
- 6
Shape each portion of dough into a smooth, round ball. To do this, cup your hands around the dough and pull it towards you on the work surface to tighten the outer layer and create a smooth, taut surface. Repeat this motion a few times until the ball is perfectly round and smooth.
⏱️ 10 min
- 7
Arrange the shaped rolls on a parchment-lined baking sheet, leaving some space between them. Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the rolls rise again until noticeably puffy, about 1 hour. For a quicker rise in a cold environment, you can place them in an oven with just the light on.
⏱️ 60 min
- 8
Toward the end of the second rise, preheat your oven to 375°F. Prepare the egg wash by whisking 1 egg with 1 tablespoon of milk or cream until smooth.
⏱️ 5 min•🌡️ 375
- 9
Once the rolls are puffy, gently brush the tops with the egg wash. Sprinkle with coarse sea salt, if desired.
⏱️ 2 min
- 10
Bake the rolls in the preheated oven. For small buns, bake for 15 to 18 minutes, or until golden brown. For large buns, bake for about 25 minutes, or until the internal temperature reaches 190°F with a thermometer.
⏱️ 25 min•🌡️ 375
- 11
Immediately upon removing the hot rolls from the oven, rub the tops with a stick of butter to add shine and flavor.
⏱️ 1 min
- 12
Serve warm, ideally with whipped honey butter.
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Honey Butter Rolls
Ingredients
For the Dough (with sourdough starter)
- 690 g all purpose flour
- 245 g water, warm if house is cold
- 300 g sourdough starter or discard
- 18 g instant yeast
- 2 large eggs
- 105 g honey, or granulated sugar
- 56 g salted butter, softened
- 2 1/2 teaspoons salt
For the Dough (without sourdough starter)
- 840 g all purpose flour
- 395 g water, warm if house is cold
- 18 g instant yeast
- 2 large eggs
- 105 g honey, or granulated sugar
- 56 g salted butter, softened
- 2 1/2 teaspoons salt
For the Egg Wash
- 1 egg
- 1 tablespoon milk or cream
For Finishing
- 1 teaspoon coarse sea salt, as needed
- 1/2 stick butter, for brushing hot rolls
Instructions
- 1
In the bowl of a stand mixer, combine all dough ingredients (flour, water, sourdough starter/discard or additional flour/water if not using sourdough, instant yeast, eggs, honey, and salt), reserving the softened butter for later. Mix on low speed for 1 to 2 minutes until all the flour is absorbed and a shaggy dough forms.
⏱️ 2 min - 2
Increase the mixer speed to high or medium-high and continue mixing for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test (a small piece of dough can be stretched thin enough to see light through without tearing).
⏱️ 10 min - 3
Add the softened butter to the dough and mix for a few more minutes until it is fully combined and incorporated. The dough should be smooth, strong, and slightly shiny.
⏱️ 3 min - 4
Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until it has nearly doubled in size, which will take approximately 1 to 2 hours. If your house is cold, this may take longer.
⏱️ 90 min - 5
Lightly flour a clean work surface. Gently turn the risen dough out onto the floured surface. Divide the dough into 15 to 24 equal portions, depending on your desired roll size. For large rolls, aim for approximately 100 grams each; for standard-sized rolls, aim for about 65 grams each.
⏱️ 10 min - 6
Shape each portion of dough into a smooth, round ball. To do this, cup your hands around the dough and pull it towards you on the work surface to tighten the outer layer and create a smooth, taut surface. Repeat this motion a few times until the ball is perfectly round and smooth.
⏱️ 10 min - 7
Arrange the shaped rolls on a parchment-lined baking sheet, leaving some space between them. Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the rolls rise again until noticeably puffy, about 1 hour. For a quicker rise in a cold environment, you can place them in an oven with just the light on.
⏱️ 60 min - 8
Toward the end of the second rise, preheat your oven to 375°F. Prepare the egg wash by whisking 1 egg with 1 tablespoon of milk or cream until smooth.
⏱️ 5 min•🌡️ 375 - 9
Once the rolls are puffy, gently brush the tops with the egg wash. Sprinkle with coarse sea salt, if desired.
⏱️ 2 min - 10
Bake the rolls in the preheated oven. For small buns, bake for 15 to 18 minutes, or until golden brown. For large buns, bake for about 25 minutes, or until the internal temperature reaches 190°F with a thermometer.
⏱️ 25 min•🌡️ 375 - 11
Immediately upon removing the hot rolls from the oven, rub the tops with a stick of butter to add shine and flavor.
⏱️ 1 min - 12
Serve warm, ideally with whipped honey butter.